Grilled Marinated Flank Steak
From Cheryl Mitchell and Don Smith - Muskoka Summer Grill
This Grilled Marinated Flank Steak is melt-in-your-mouth delicious! A marinade made with vegetable oil, soy sauce, lemon juice and spices makes this cut extra delicious.
What Is Flank Steak?
Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat.
Prepared this way, marinated, cooked quickly at high heat, and thinly sliced, flank steak practically melts in your mouth.
Marinade Ingredients for each pound of beef
(for more meat, double up the recipe as required)
¼ cup vegetable oil (canola, not olive oil)
3 T soy sauce
3 T lemon juice
2 t dried minced onion
1 t celery salt
1 t pepper
1 t minced garlic
Optional ingredients: hot pepper flakes or Sriracha Sauce
1 pound flank steak
Marinate the steak:
Combine the marinade ingredients in a large Ziplock bag.
Score steak in diamond pattern.
Place steak in the Ziplock bag and turn so that it is completely coated with the marinade.
Chill and marinate for at least 24 hours.
Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat:
The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second.
Grill the steak:
Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you'll want the oil on it to help keep the steak from sticking to the grill).
If you want, sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak.
Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking
Rest the steak:
When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 minutes. (This cut of meat is best served medium or medium rare. It will not do well as well done).
Slice across the grain:
Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers. So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide.
Serve with roasted potatoes. Toss potatoes with olive oil and Keg spice. Heat oven to 425 and roast potatoes for 30 mins.
Serve with a vegetable of your choice. We usually use either corn on the cob or green beans.